"It's going to revolutionise home cooking in ways that the microwave didn't even dream of doing."
Heston Blumenthal on Sous Vide cooking
So, this post kicks off my sous-vide (SV) recipe collection, starting with Heston Blumenthal's 36-hour sous vide pork belly.
I set the temperature and timing on Friday night 9pm and woke up on Sunday morning 9am to become the proud owner of 2 slabs of Sous Vide Pork Belly.
Friday morning: Rubbed salt all over the meat and left in the fridge
Friday evening: Vacuum seal meat with marinade of apple cider vinegar, salt, sugar, mirin. Place in SV for the next 36 hours
Sunday morning: Remove meat from SV, kept in fridge under heavy weight overnight
Monday evening: Remove from fridge, pan sear few minutes to get crispy skin and serve for dinner.
1. You don't need patience even if it's 36 hours. Just plonk your meat in and forget all about it.
2. SV is interesting as you can cook your food in a vacuum and chill or freeze it until the day of your party, and just finish off with a 5-minute pan-sear to serve. I've been told many fine dining restaurants do that.
3. The SV machine is low maintenance - a tub of water to fill, then throw and just wipe dry to clean.
4. No real culinary skills needed. Anyone who can set the temperature and timing can SV.
Check my other SV recipes and more pictures:
- Duck Breast, featured on Asian Food Channel Official FB Page
- Beef Cheeks, featured on AFC
- Pork Tenderloin, recipe by Chef Lee Bennett who trained under Gordon Ramsay